White Chocolate Raspberry Jam with Coffee Liqueur

Even though it's October, I'm canning away the last of the summer berries. We've still got raspberries coming in from a local farm and I wanted to do something a little different than the standard raspberry jam recipe. When I spice up a jam it usually includes some interesting addition or flavoring and some sort of liqueur or liquor. Most of the alcohol gets burned off and you are left with a very complex flavor profile. This recipe makes ordinary raspberry jam seem, well, ordinary. Since I've started tinkering around with jam recipes, I really have a hard time going back to the basics. This recipe can also be used as a dessert topping as well if you lower the amount of pectin and keep it a little more liquid.

Ingredients

5 cups raspberries, crushed (use a potato masher or other implement to crush the berries)6 cups sugar1 pack pectin1 cup white chocolate chips (spring for the Guittard or other gourmet chocolate if it's available in your area)1/4 cup coffee liqueur (Starbucks or Kahlua)

Heat raspberries while slowly adding in the pectin. Once the raspberries are at a full boil that you cannot stir down, add in the sugar. Return to a full rolling boil, stirring for one minute. Take the raspberry mixture off the heat and add in the white chocolate. It will take awhile to melt, so be patient (unless you want chunks of white chocolate in your jam). After the white chocolate has melted, add the coffee liqueur and stir until well blended. Because the raspberry jam is quite hot, the alcohol will burn off, so if you want to have more of the alcohol flavor, add it in at the very end.Pour jam into sterilized canning jars and process in a hot water bath for 10 minutes. That is, assuming you haven't eaten half of it already. Yields 10 pints.

Well now, since I found your raspberry/white chocolate/kahlua jam recipe this past summer I've made it a couple of times to rave reviews. On the stove this minute is 3 kg of raspberries being made into "Christmas" jam.(Had to buy frozen, oh my! lol) It was such a huge success that when asked what my nieces and nephews wanted for Christmas the most common reply was for "my" raspberry jam. Soooooo thank you thank you thank you Deanna Duke!!

Eileen_3

10/24/2008 4:08:38 PM

What could you use if you didn't want to use the commercial pectin?

Deanna Duke_1

10/22/2008 7:16:07 PM

Hi Barbara,
I'm referring to powdered pectin (such as Sure Jell) in this recipe.
Thanks for asking for the clarification!
-Deanna

Hi, Deanna,
This recipe sounds really great, I'm looking forward to making this next summer.
I am fairly new to jam making. so I do have a question.
The 1 pack of pectin in the recipe, would that be liquid or powder (or does it make a difference)?
Thanks, Barbara

barbara (in Tennessee)

10/22/2008 9:55:48 AM

Hi, Deanna,
This recipe sounds really great, I'm looking forward to making this next summer.
I am fairly new to jam making. so I do have a question.
The 1 pack of pectin in the recipe, would that be liquid or powder (or does it make a difference)?
Thanks, Barbara

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